Coconut Lime Fish Soup
Description
This Coconut Lime Fish Soup is a light yet creamy, tangy, and aromatic dish inspired by tropical flavors. The delicate white fish is poached in a fragrant coconut broth with fresh lime juice, ginger, garlic, and a hint of spice. It’s a perfect balance of richness from coconut milk and the freshness of lime, making it a comforting yet refreshing soup.
Ingredients
For the Soup Base:
- 1 tbsp coconut oil (or olive oil)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 1 small red chili or ½ tsp red pepper flakes (optional for heat)
- 1 tbsp fish sauce (or soy sauce for a milder taste)
- 1 tsp turmeric (optional for color and added health benefits)
- 3 cups vegetable or fish broth
- 1 can (13.5 oz) coconut milk
- 1 tbsp lime zest
- 2 tbsp lime juice
For the Fish & Vegetables:
- 12 oz white fish fillets (cod, tilapia, snapper, or halibut), cut into bite-sized pieces
- 1 medium zucchini, diced
- 1 small bell pepper, sliced
- 1 medium carrot, julienned
- 1/2 cup cherry tomatoes, halved
- Salt & pepper to taste
For Garnish:
- Fresh cilantro or parsley
- Green onions, sliced
- Extra lime wedges
- Sliced red chili (for extra heat, optional)
Instructions
Step 1: Sauté Aromatics
- Heat coconut oil in a large pot over medium heat.
- Add chopped onions and sauté until translucent (about 3 minutes).
- Stir in garlic, ginger, and chili (if using) and cook for another minute until fragrant.
Step 2: Prepare the Broth
- Add fish sauce, turmeric, broth, and coconut milk. Stir well.
- Bring to a gentle simmer and let it cook for 5 minutes to develop flavors.
Step 3: Add Vegetables & Fish
- Add the zucchini, bell pepper, carrot, and cherry tomatoes. Simmer for another 3 minutes.
- Gently place fish pieces into the soup and let them poach in the broth for about 5 minutes or until fully cooked (opaque and flaky).
Step 4: Final Touches
- Stir in lime zest and lime juice. Season with salt and pepper to taste.
- Remove from heat and garnish with fresh cilantro, green onions, and additional lime wedges.
Notes & Tips
✅ Best Fish to Use: White, firm-fleshed fish like cod, tilapia, halibut, or snapper works best. Avoid overly delicate fish like flounder, which may break apart.
✅ Make It Creamier: Use full-fat coconut milk for a richer taste.
✅ Add More Protein: Toss in some shrimp or tofu along with the fish.
✅ Vegetable Swaps: Bok choy, spinach, mushrooms, or sweet potatoes work well.
✅ Spice Level: Adjust the chili amount based on your heat preference.
Servings
- Serves 4 people
- Serving Size: 1 bowl (about 1.5 cups)
Nutritional Info (Per Serving)
- Calories: ~280
- Protein: 24g
- Carbohydrates: 14g
- Fats: 15g
- Fiber: 3g
- Sugar: 3g
- Sodium: ~550mg (depends on broth and fish sauce used)
Health Benefits
🥥 Coconut Milk: Provides healthy fats (MCTs) that support brain function and energy.
🐟 Fish: High in lean protein and Omega-3 fatty acids for heart and brain health.
🍋 Lime: Boosts vitamin C for immune health and aids digestion.
🧄 Garlic & Ginger: Anti-inflammatory, aids digestion, and supports immune health.
🫑 Vegetables: Packed with vitamins, minerals, and fiber for overall wellness.
Q&A
🔹 Can I make this soup ahead of time?
Yes! It stores well in the fridge for up to 2 days. Reheat gently to avoid overcooking the fish.
🔹 Can I freeze it?
It’s best enjoyed fresh, but you can freeze the broth without the fish. When ready to eat, reheat and add fresh fish.
🔹 What other proteins can I use?
Shrimp, tofu, or even shredded chicken can work as substitutes for fish.
🔹 Can I make it vegan?
Yes! Swap fish for tofu or chickpeas, use vegetable broth, and replace fish sauce with soy sauce